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Cooking & Restaurant Management/Questions
| Subject | Date Asked | Expert |
| Restaurants and Charity | 10/9/2007 | Aaron Allen |
| Q: I am the CEO of Food for Orphans, a charity that provides food to starving orphans in the neediest ... A: I would strongly suggest you contact the state and national restaurant associations. They will ... | ||
| Pls senior Moreno your help | 10/8/2007 | Ginger Moreno |
| Q: Moreno!! i would love to open a little paella restaurant in saudi araiba riyadh. Iam going to focus ... A: Read your request and here's the way I would cook the paella to serve in a restaurant setting. I ... | ||
| How to Know if A personal Chef is needed in my area | 10/3/2007 | Chef Wendy Perry |
| Q: I really want to become a personal chef and do private parties and such along those lines but how do ... A: If there are busy hungry people in your market area with disposable income (which is about any area ... | ||
| Pls senior Moreno your help | 10/3/2007 | Ginger Moreno |
| Q: Moreno!! i would love to open a little paella restaurant in saudi araiba riyadh. Iam going to focus ... A: A paella restaurant would be wonderful - and, I think, one of a kind. OK - here goes - I researched ... | ||
| Starting a Restaurant Business | 9/25/2007 | Aaron Allen |
| Q: Allen, I've been in the IT business for the last ten years, however, I've taken some training in the ... A: Yes, it could be very profitable, but there are a million variables that need to be considered. The ... | ||
| owner/managers salary | 9/19/2007 | Jeffrey Summers |
| Q: Jeffrey I have recently teamed up with three others , two of which own and operate 4 other ... A: $17,000 a month for 5,000sf. when you anticipate sales of only 2.5 million. That's 8.1% of gross ... | ||
| owner/managers salary | 9/15/2007 | Jeffrey Summers |
| Q: Jeffrey I have recently teamed up with three others , two of which own and operate 4 other ... A: A managing partner agreement can take on pretty much any form the partners choose. The bottom line ... | ||
| Menu R&D | 8/8/2007 | Jeffrey Summers |
| Q: I am A 3 unit Tex-Mex Chain in Texas.What is the best way to research and develop menu items? A: If you don't have the staff to do this already on board, you will have to outsource it to any of the ... | ||
| opening a restaurant...education? | 8/6/2007 | Aaron Allen |
| Q: Allen, let me apologize in advance for my poor grammar/spelling I've been in classes pursuing a ... A: I would highly recommend on the job training before you make your final decision. The best kind of ... | ||
| Opening a mexican fast food chain in london | 8/1/2007 | Jeffrey Summers |
| Q: How much wold be the initial start up cost for opening a fast food joint in the main traffic areas ... A: I really need a lot more information here than you've given. Is it your chain? Is this a single unit ... | ||
| opening a bakery | 7/29/2007 | Jeffrey Summers |
| Q: Want to open a nut free bakery in my area. How do I know what and how much equipment to buy? Want to ... A: This is a huge question to ask on an internet forum and there’s no way I could answer this within ... | ||
| Foodservice management | 7/20/2007 | Jeffrey Summers |
| Q: I am employed by the government hospital to monitor a contract company that serve healthy food in ... A: I've been trying to send you an email through the system but it seems to not be set up for that. ... | ||
| Starting my own home Party baking business. | 6/20/2007 | Chef Wendy Perry |
| Q: I am thinking about starting my own at home specialty baking business. Hand decorated cakes, cup ... A: Before doing anything, you should first contact your local county Health Department. Requirements ... | ||
| Opening a bakery | 5/22/2007 | Jeffrey Summers |
| Q: I lived in south Philly for 5 years and I assisted in running a Bakery. I now live in South ... A: I can't tell you to do it or not - I do not know anything about you or your plan. The decision to ... | ||
| Opening a Restaurant | 5/17/2007 | Aaron Allen |
| Q: I am currently looking at opening a 2 story restaurant/bar, more emphasis on the bar end, the ... A: I would recommend going with specialization over proxemity. There may be someone in the DC area ... | ||
| Opening a Restaurant | 5/17/2007 | Aaron Allen |
| Q: I am currently looking at opening a 2 story restaurant/bar, more emphasis on the bar end, the ... A: The average build out is between $85 - $300 per square foot. Depending on the size of the space, ... | ||
| Potential bakery | 5/16/2007 | Aaron Allen |
| Q: It has been my dream to eventually open a bakery. I have just moved to Colorado Springs which is a ... A: Never let anyone or anything hold you back from your dreams. Passion, hard work, commitment and ... | ||
| Love of baking | 5/12/2007 | Aaron Allen |
| Q: Anytime I see friends I have baked something for them - cake, brownies, cookies, etc etc. I take ... A: I certainly wouldn't want to discourage you from your dream, but please know there is a lot more to ... | ||
| catering business | 5/4/2007 | Chef Wendy Perry |
| Q: I have had interest of starting a catering business for quite some time now. My biggest question is, ... A: Absolutely not. Any food sold to the public must be prepared in a health department approved and ... | ||
| High school aspiring chef | 4/30/2007 | Aaron Allen |
| Q: I am currently a junior in high school and aspire to open my own bakery and/or resturant. What would ... A: I would definitely encourage you to contact the Rosen School of Hospitality. It is one of the best ... | ||
| cooking and restaurant management | 4/23/2007 | Aaron Allen |
| Q: how much money do restaurant owners make? A: The average restaurant in the U.S. nets approximately 5% profit. Many strive for higher profits and ... | ||
| Starting my at home cooking business | 4/10/2007 | Ginger Moreno |
| Q: Ginger, Hello. My name is Charlene, and just a few weeks ago I thought about starting my own ... A: Sorry it took so long to answer, however, it's been crazy around here. OK - you want to start a ... | ||
| Paella & cost | 1/24/2007 | Ginger Moreno |
| Q: I am trying to find a seafood paella recipe complete with a per item cost breakdown per portion to ... A: Paella is definitely not a high priced dish - nor is it a really economical dish (due to the ... | ||
| where to start | 1/15/2007 | Aaron Allen |
| Q: In the past year I have bean really enjoying cooking. I'm always looking for a reason to try a new ... A: Early in my career I had some terrific people that helped point me in the right direction and I will ... | ||
| ummmmm... | 1/15/2007 | Chef Wendy Perry |
| Q: For the past year or so i've really enjoyed cooking and baking. I'm always looking for a reason to ... A: It must be exciting to have an idea at your age about what you would like to do with your future. ... | ||
| Public Relations | 1/5/2007 | Aaron Allen |
| Q: We have recently opened an Italian Restaurant/Coffee Bar, we've been open 6 months. We have ... A: Six months ago, we opened an Italian Restaurant/Coffee Bar. We have wonderful homemade dishes, ... | ||
| cooking frozen lobster | 1/1/2007 | Aaron Allen |
| Q: how is the best way to prepare frozen lobster tails? A: My specialization is more around overall restaurant management and strategic marketing, so I would ... | ||
| Personal Chef Services | 12/2/2006 | Chef Wendy Perry |
| Q: I am working as an Ex Chef for a major hospital.I teach advanced culinary arts evening classes at a ... A: It is relatively little start up expense involved with starting a Personal Chef business. Few folks ... | ||
| Members Bar/restaurant | 11/29/2006 | Aaron Allen |
| Q: I am managing the opening of a new members bar with kitchen in London, which is an add-on to the ... A: I would try offering them at very high-end auctions and charity events that reach your core ... | ||
| tip pools | 11/27/2006 | Aaron Allen |
| Q: We have a restaurant that features a Sushi Bar and a Raw Bar. We are in a quandry about coming up ... A: Often it depends on the wages currently offered to the sushi staff and the check average of the ... | ||
| i love cooking | 11/3/2006 | Chef Wendy Perry |
| Q: hey, I am currently 17 years old and a senior at Keefe Tech in Framingham MA and in the Culinary ... A: There are a multitude of variables that will determine fees... I suggest you research personal chef ... | ||
| Restaurant Management | 10/30/2006 | Aaron Allen |
| Q: I am very interested in getting into restaurant management. I am 22 and have worked in restaurants ... A: Here are a few sites I would recommend: www.chef2chef.net www.hcareers.com www.restaurant.org ... | ||
| Career Questions | 10/26/2006 | Chef Wendy Perry |
| Q: Hi! I am a seventh grade student at St. Teresa of Avila School in Pennsylvania. My computer teacher ... A: I'm not sure I'm what you are looking for but I will give you some answers. I'm a Personal Chef, ... | ||
| restaurant opening | 10/21/2006 | Aaron Allen |
| Q: How much would it cost to open an average fast food restaurant that sold burgers, fries, and drinks? A: The average cost would be around $750l - $1m for the typical fast food restaurant. It can go higher ... | ||
| carreer | 8/11/2006 | Aaron Allen |
| Q: I have had an interest in cooking for a long time due to personal and financial situations i have ... A: Yes, this is more than a fad and will continue to grow by leaps and bounds. Organic and natural ... | ||
| getting started | 8/8/2006 | Chef Wendy Perry |
| Q: I'm very interested in becoming a personal chef. Right now, I'm catering on average 2 parties a ... A: I recommend checking out the various organizations. The money you invest in that will more than pay ... | ||
| How to get more customers | 7/29/2006 | Aaron Allen |
| Q: I have just opened 9 months a Indian/CHinese restaurant. I get many customers during the weekend but ... A: Here are a few ideas for you taken from one of the free articles available from my website... 10 ... | ||
| Some restaurant techniques | 7/28/2006 | Aaron Allen |
| Q: I had a few questions that I would like to see if you could help with please. If your liquir volume ... A: I would recommend an immediate survey of your current employees and a seperate survey of your ... | ||
| spanish cooking w/bags | 7/26/2006 | Ginger Moreno |
| Q: A while back I went to a party and had a chicken dish that was made in indivdual plastic bags. It ... A: You can make a lot of spanish chicken dishes in freezer bags. All you have to do is make a rub ... | ||
| ideal no. of waiters | 7/12/2006 | Ginger Moreno |
| Q: i want to know what's the ideal no. of tables per waiter per hour or per day? A: This all depends on the kind of restaurant - a more posh restaurant may only give you 5 - 6 tables - ... | ||
Cooking & Restaurant Management
Answers by Expert:
Jeffrey Summers
Top Expert on this page
Expertise
I am the Founder & Owner of Summers Hospitality Group. We have over 300 years of successful experience in operating and consulting with chain, franchise and independent restaurant & hotel operators around the world. Check us out on the web for more information at http://SHGWW.com or call us toll free at 888-9988-SHG(744).
Experience
We have experience on any topic related to the restaurant & hospitality industry - from Menu R&D, Menu Engineering, Marketing Strategies, New Store Openings, P&L Analysis, Lease Negotiations, Staffing, Policies & Procedures, Building & Design, Site Location, Branding, PR & Promotions, Multi-Unit Development, and any other area effecting the operation of your business.
Organizations
The National Restaurant Association.
The Society of Hospitality Management.
The Gerson Lehrman Leisure & Lodging Council
The Professional Business Coaches Alliance
The International Council on Hotel, Restaurant and Institutional Education
Several state restaurant & hotel associations.
Publications
My articles and opinion pieces have been featured on several industry websites, magazines, blogs and forums including: The Wall Street Journal, USA Today, RestaurantOwner.com, RestaurantEdge.com, FoodService.com, RestaurantReport.com, Restaurant Startup & Growth Magazine, Money Mgazine, American Express' Briefing Newsletter, Nation's Restaurant News, 22 State Restaurant Association Magazines, and much more.
Education/Credentials
I hold degrees in Economics, English, Culinary Arts and industry certifications in Hospitality Management and Restaurant & Catering Management.
Past/Present Clients
Here's a list of some of the brands we have worked with: Hardee's Super X Drug Stores Connie's Pizza Burger King Chili's Long John Silver's The Purple Sage Bistro Applebee's Shoney's T.G.I. Friday's Century 21 House of Realty La Dolce Vita Pastries & Catering Wal Mart 5 Seasons Sports Clubs Wendy's Bennigan's Riverside Publishing Godfather's Pizza Ovations Dining & Entertainment Romaine's Stew's Microbrewery & Eatery Xerox Food Service Double D's Sourdough Pizza and literally hundreds of other Independent Operations.
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